Preheat an oven to 325°F. Toss the potatoes with ½ tablespoon oil and sprinkle with salt, place the potatoes in the steamer insert for the cocotte and set aside.

Heat a 5-quart cocotte over medium heat. Add the bacon and cook until crispy, stirring often, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the mushrooms to the cocotte and cook until golden and just tender, stirring occasionally, 3 to 5 minutes. Using a slotted spoon, transfer the mushrooms to the plate with the bacon.

Season the beef generously with the salt and pepper, over medium-high heat, warm the cocotte. Working in 3 batches, brown the beef on all sides until golden brown, 5 to 7 minutes per batch, adding oil as needed. Transfer the beef to a plate. After the last batch of beef is browned, deglaze the cocotte with ½ cup beef broth, scraping up the browned bits with a wooden spoon.

Return all the beef, bacon, and mushrooms to the cocotte. Add the flour, stir to coat evenly, and cook for 1 minute. Add the carrots, pearl onions, garlic, and tomato paste to the cocotte. Add the brandy and simmer for 30 seconds. Add the wine, remaining beef broth, and bouquet garni to the cocotte and increase the heat to medium-high, bringing the liquid to a boil.

Place the steamer insert inside the cocotte and cover with the lid. Transfer to the oven and cook for 1 hour. Remove the steamer insert from the cocotte, cover with foil and set aside (Note: during the last 10 minutes of cooking, return the steamer insert back to the cocotte to warm the potatoes, if needed). Continue cooking the stew, covered, until the beef is fork-tender, 30 to 45 minutes more. Taste the liquid and season with salt and pepper, if desired, and discard the bouquet garni. Spoon the beef bourguignon into a shallow bowl, serve with the steamed potatoes and garnish with parsley.

by Staub

These Are Perfect For This Recipe

Staub Round Cocotte, 4 qt.

Now:
$99.96

Was:
$284.95

Value: $407.00

A traditional French cooking vessel designed to concentrate flavorful juices, this hand-finished round cocotte is ideal for stews, soups, casseroles, roasts and braises. Enameled cast-iron construction distributes and retains heat evenly and effectively...
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